Cr?s Suzette
A definite classic, this French dessert needs only a garnish of orange segments and sprigs of mint to serve.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 290 |
| pro | 6 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 125 mg |
| sodium | 187 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 15% |
| vit C | 15% |
| folate | 22% |
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3 tbsp (45 mL) granulated sugar
2 tbsp (25 mL) unsalted butter
2 tsp (10 mL) grated orange rind
1/3 cup (75 mL) orange juice
3 tbsp (45 mL) orange-flavoured liqueur
Cr?s:
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) salt
2 eggs
1/3 cup (75 mL) milk
1/3 cup (75 mL) water (approx)
2 tbsp (25 mL) unsalted butter, melted
Preparation:
Cr?s: In bowl, whisk flour with sa< set aside. In small bowl, whisk together eggs, milk, water and 1 tbsp (15 mL) of the butter until consistency of 10% cream, adding up to 2 tbsp (25 mL) more water if too thick. Pour over dry ingredients, whisking until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. Stir before using.
Heat 8-inch (20 cm) cr? pan or skillet over medium-low heat; brush lightly with some of the remaining butter. For each cr?, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of cr? where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
In large skillet, melt sugar with butter over medium heat. Add orange rind, orange juice and 1 tbsp (15 mL) of the orange liqueur; bring to boil. Reduce heat and simmer for 1 minute.
Add 1 cr? to skillet, turning to coat. Using tongs, fold cr? into quarters; move to side of skillet. Repeat with remaining cr?s, overlapping around edge of pan. Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve cr?s.
Heat 8-inch (20 cm) cr? pan or skillet over medium-low heat; brush lightly with some of the remaining butter. For each cr?, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat pan; pour out excess batter. Cook, turning once, until golden, about 2 minutes. Transfer to plate; round off edge of cr? where batter was poured off. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
In large skillet, melt sugar with butter over medium heat. Add orange rind, orange juice and 1 tbsp (15 mL) of the orange liqueur; bring to boil. Reduce heat and simmer for 1 minute.
Add 1 cr? to skillet, turning to coat. Using tongs, fold cr? into quarters; move to side of skillet. Repeat with remaining cr?s, overlapping around edge of pan. Drizzle with remaining liqueur. Remove from heat and ignite pan. When flame subsides, serve cr?s.
Source
Canadian Living Magazine: May 2008
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